Roast Pork (Thit Xa Xiu)

Sweet and savory roast pork is a must-have and must-know recipe for all Asian food lovers. Roast pork is used as an ingredient in many Asian dishes from stir-frys and noodle soups to sandwiches and steamed buns.

Learn this easy, no fuss recipe. I don’t use the store-bought seasoning packet but show you how to make the marinade from-scratch. Did you know that some seasoning packets contain wheat? Yes, it’s from the soy sauce powder. Try this wheat-free marinade which also has less sugar and no red food coloring. (I know we’re use to see our roast pork a bright artificial red.)

Pork not your favorite? This recipe works well with chicken too. The process is the same but use a meat thermometer and check the recommended cooking guidelines.

Put pork in a plastic sealable bag and pour in the marinade. Seal the bag and then work it with your hands to evenly distribute the marinade. Refrigerate for 1 hour.

Preheat oven to 400 degrees Fahrenheit.

Pour rice vinegar into a baking dish. Add enough water to cover the bottom of the baking dish, no more than 1/4″ high. Insert the roasting tray. Place pork pieces on top of the roasting tray allowing room between each pork piece. Cover the dish with foil and seal well. Bake for 20-25 minutes or until the internal temperature is 145-150 degrees. Remove from oven and unwrap the foil. Be careful as there is steam inside.

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Hi, I'm Trang and welcome to RunAwayRice! I'm a recipe developer, home cook, food stylist and blogger with a passion for healthy eating and simple cooking. I take traditional Vietnamese dishes and give them a modern twist! More about me...

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